Ingredients:
- 12 -15 artichoke hearts, cut in half (i used jarred artichokes that were in olive oil for more flavor)
Directions:
- Preheat oven to 405 degrees (not 450, stop questioning me).
- Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.
- Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.
- But while the squash is baking, make the pesto and chicken.
- Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
- Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
- Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
- Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes inches.
- Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
- Once chicken is cooked through, add in about 1/4 of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.
- Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.
- Serve with some fresh basil on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.14 Kcal (1470 kJ) | ||
| Calories from fat | 232.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.78g | 40% | |
|---|---|---|---|
| Cholesterol | 66.98mg | 22% | |
| Sodium | 443.84mg | 18% | |
| Potassium | 658.34mg | 14% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 27.03g | 54% | |
| Vitamin C | 27.9mg | 47% | |
| Iron | 2mg | 11% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 152.77 Kcal (640 kJ) | ||
| Calories from fat | 100.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 40% | |
|---|---|---|---|
| Cholesterol | 29.14mg | 22% | |
| Sodium | 193.11mg | 18% | |
| Potassium | 286.43mg | 14% | |
| Total Carbs | 3.17g | 2% | |
| Sugars | 0.68g | 6% | |
| Dietary Fiber | 1.16g | 11% | |
| Protein | 11.76g | 54% | |
| Vitamin C | 12.2mg | 47% | |
| Iron | 0.9mg | 11% | |
| Calcium | 30.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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